Saturday, March 24, 2007

Want a delicious dish that is put together in no time? Try this recipe.

Susan’s pasta is one of those recipes you’ll cook once, twice, 15 times - and will always feel like cooking again.I made just 2 changes: onions instead of garlic + shallots and parmesan instead of Grana Padano.I also made my own breadcrumbs using stale homemade white bread.

Click here and check her post – just be careful not to bite your monitor. ;D

Preheat oven to 165ºC/325ºF. Layer walnuts on a baking sheet, and bake for 10 minutes, until slightly golden and aromatic. Remove from oven and place the walnuts on a clean kitchen towel. Once they’re cold, roughly chop them.To toast the breadcrumbs, place in a skillet on the stovetop; slightly shake until golden and evenly toasty, just a couple of minutes. Remove from pan, so that the heat won’t continue to toast them.

Cook pasta in salted water according to directions.

Add olive oil to a skillet. Over medium heat, sauté onion until golden. Add the broccoli, lemon juice and zest, red pepper flakes, and salt. Cook for 3-4 minutes or until the broccoli turns a brilliant green and remains firm to the touch. Add your cooked pasta to the skillet with the broccoli mixture, and toss in the toasted walnuts and breadcrumbs.Plate the pasta; sprinkle with parmesan and some fresh parsley. Finish it off with a drizzle of extra virgin olive oil.

This has elements of two recipes that I'm thinking of - one, the pasta with anchovies and broccoli and the other fennel with sardines and breadcrumbs. This recipe combines ingredients from both which sounds great!

This sounds delightful, Patricia. Especially because we've been eating far too much take-out as we've been in the throes of moving. Our lovely new apartment is still in total chaos, but I managed to cook a simple dinner here tonight after work.